A member of the kelp family, kombu is a versatile ingredient that provides dishes with umami flavor, nutrients, and minerals. Mildly salty and subtly sweet, kombu contains glutamic acid, which enhances flavor and tenderizes proteins.
This sweet, fresh sea vegetable is sustainably hand-harvested from clean waters off the unpopulated coastline of Baja, California, Mexico. Preferred for its versatile culinary properties and rich flavor profile, Kombu is an essential ingredient in Japanese cuisine, used in soups, stews, beans and snacks. It is particularly favored for its nutritional properties and as a flavor enhancer.
Organic, Marcobiotic, Vegan, Raw, Gluten-Free
Delicious ways to use Kombu:
• To make a light broth (“Dashi”) for miso soup, noodle soup, and others: Fill pot with 4 cups of water and a 4-6" strip of kombu. Cover and simmer for 20 minutes. Add soy sauce if desired. (Use the leftover kombu in other recipes.)
• In beans: Amino acids in kombu help soften beans and make them more digestible. Add a 4-6" strip to a pot of cooking beans. After an hour or two, the kombu will disintegrate when stirred.
• In stew: Use kombu to add hearty flavor to vegetable stews. It is particularly good with root vegetables like carrots, parsnips, and turnips.
• Deep fried: Cut dried kombu into 1” squares. Deep fry for a few seconds until it puffs up. Makes a tasty snack!
• As a condiment: Roast kombu in a dry skillet over medium heat until crisp. Crumble or grind into powder and use as a salt substitute. Sprinkle over grains, tofu, and vegetables.
*Shelf Life- 2 years
Ingredients: Kombu (Laminaria setchelli)
Product of- Baja California, Mexico